Best 3 Sous Vide Rib Steaks With Spicy Salsa Verde Recipes

Sous-Vide Rib Steaks With Spicy Salsa Verde image

Provided by Melissa Clark

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

2 bone-in rib steaks, each 1 1/2-inch thick
Kosher salt and freshly ground black pepper
2 garlic cloves, mashed to a paste or finely grated
6 fresh thyme sprigs
Flaky sea salt, for serving (optional)
1/2 cup finely chopped fresh cilantro leaves and tender stems
3 tablespoons chopped fresh mint
1 tablespoon minced fresh thyme leaves
2 scallions, white and light green parts only, thinly sliced
1 serrano chile or jalapeño, halved, seeded and minced
1 garlic clove, finely grated or mashed to a paste
1 1/2 tablespoons fresh lime juice, plus more as needed
1 teaspoon harissa or other hot sauce
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.

Sous Vide Steak image

Provided by barbara

Time 2h10m

Yield 4

Number Of Ingredients 2

4 (10 ounce) strip steaks
salt and freshly ground black pepper to taste

Steps:

Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
Remove bag from water bath and take out steaks. Pat very dry with paper towels.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.

Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg

Spice-Rubbed Rib-Eye Kabobs With Salsa Verde image

Provided by LAURIE

Categories Steak

Time 31m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon prepared chili powder
4 (12 ounce) rib eye steaks, 1 inch thick and boneless
extra virgin olive oil
1/2 cup basil, tightly packed fresh leaves and tender stems
1/2 cup parsley, tightly packed fresh Italian leaves and tender stems
2 anchovy fillets
1 medium garlic clove
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeno pepper, with seeds
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.
Mix well.
Thread the chucks on skewers, leaving a little room between each chunk.
Set aside at room temperature for 20 to 30 minutes while you make the sauce.
In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
Serve warm with a little sauce spooned over the top.